Moroccan Style Prawn Rice Bowl
with Chickpeas and Green Beans
Looking for a tasty midweek dinner option? Try cooking up our Prawn Rice Bowl with Chickpeas in just 20 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80
Green Beans
150
King Prawns
(Contains Crustaceans)
1
Chickpeas
2
Garlic Clove
2
Ground Turmeric
1
Steamed Basmati Rice
1
Spring Onion
½
Harissa Spice Mix
75
Low Fat Natural Yoghurt
(Contains Milk)
Nutritional information
Instructions
a) Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). b) Trim the green beans then chop into thirds. c) Drain and rinse the chickpeas in a sieve.
a) Heat a drizzle of oil in a large frying pan on medium heat. b) Add half the spring onion and all the green beans and stir-fry until starting to soften, 2 mins. c) Stir in the garlic and a pinch of salt and sugar (if you have any). Cook for another minute.
Stir in the harissa spice mix and turmeric. Cook until fragrant, 30 seconds.
a) Add the chickpeas and prawns. Stir-fry for another 2-3 mins.
a) Finally, stir in the steamed basmati rice, breaking it up with a spoon. b) Stir-fry until the rice is piping hot and the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Season to taste with salt and pepper if needed. b) Serve the Moroccan prawn rice in bowls topped with a dollop of natural yoghurt and the remaining spring onion. Enjoy!
